A Small Farm Making a Difference in the Dundas Valley.

This page is where you can place your orders. If you're logged in to your account *and* the market is open, you will see quantity box an "Add to Cart" icon next to each item. If you just want one, click on the icon to add it to your cart. If you want more, you can either change the quantity and then click, or click the number of times you want.

Once you've finished shopping, click the checkout link in your shopping cart (located at the upper left side of this page, below this help area).

Old 99 raised chicken, pork, beef and lamb now in the freezer. We are taking deposits now for spring pork.

All my meat is raised here on pasture: pork, beef, lamb, chicken.

Reminder: I sharpen your chef’s knives with proper equipment so you can really enjoy them. I mill hard red wheat on demand by the kilo, unsifted, wheat germ and all.

Meats
I have pork, beef, lamb and chicken, both roasting and stewing, in the freezer.

Thank you to all bringing in recycled egg cartons; you can start saving for me again.

Notes
1. Produce units available are same as price unit. eg 500 gram, each, etc.
2. Quantity available is almost always estimated, so if you see a negative number, go ahead and order it, I can fill in most cases.
3. If you order and don’t pick up, I trust you will pay.

Welcome, guest! Feel free to browse, but you must have an account before you can place an order. Would you like to log yourself in? Or would you prefer to create an account?

Taking orders for 2018, delivery late June. These are the Berkshire breed, heritage and known for its bacon. A side of pork will be about 100 lb hanging weight, with about 85% yield. You'll get loin chops, butt chops,and sirloin chops, shoulder and ham roasts, spicy italian style sausage, and 10 lb of bacon. These are Berkshire pigs, known for good flavour and fed cows milk, organic grain and garden produce, overripe etc. Price is per hanging weight.
See http://amazingribs.com/recipes/porknography/pork_cuts.html for a tantalizing description of pork cuts.close

Taking orders for 2018, delivery late June. These are the Berkshire breed, heritage and known for its bacon. A side ... more

This is rhubarb from a heritage bed, at Old 99 for at least 60 years. I moved it to the greenhouse and gave it a new start. The stalks are ready for this year's harvest.
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This is rhubarb from a heritage bed, at Old 99 for at least 60 years. I moved it to the ... more

SpinachGrower: Old 99 FarmPrice: $4.00 ( 250gm )Available (Exact): 1

The spinach Popeye made famous. Tender leaves, good for salad, raw, or lightly steamed. This crop was planted in late December and onwards, in the greenhouse, now is ready for harvest as of Mar 21.close

The spinach Popeye made famous. Tender leaves, good for salad, raw, or lightly steamed. This crop was planted in late ... more

also known as Myrrhis odorata. This is a sweet aromatic herb that benefits the digestion. When cooking the leaves are added to soups and stews. The roots are cooked as a vegetable and eaten in salads.
Leaves - raw or cooked. Excellent raw, the leaves have a delicious sweet aniseed flavour and are liked by the majority of people who try them. They are also used as a flavouring for vegetables, and are an important ingredient of the herb mix 'bouquet garni'. They can be cooked with tart fruits in order to reduce their acidity.close

also known as Myrrhis odorata. This is a sweet aromatic herb that benefits the digestion. When cooking the leaves are ... more

A new crop of the Peppermint variety. The flavour is the same as green chard, but the look is different. Reddish streaked stalks and very lush variegated green leaves, this vegetable will add colour to your dishes, as well as flavour. close

A new crop of the Peppermint variety. The flavour is the same as green chard, but the look is different. ... more